Salmon and broad bean bake

Salmon and broad bean bake

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  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

This omega-rich pasta bake is fortified with salmon and broad beans.

Featured in
Pasta recipes, Nutrition information


  • 375g dried tortiglioni pasta
  • 2 cups frozen broad beans
  • 25g butter
  • 1 medium brown onion, finely chopped
  • 2 tablespoons plain flour
  • 1 3/4 cups milk
  • 1/2 cup reduced-fat thickened cream
  • 1 large red capsicum, finely chopped
  • 1 cup grated reduced-fat tasty cheese
  • 415g can red salmon, drained, bones and skin removed, flaked


  • Step 1
    Grease a 5cm-deep, 22cm x 27cm (base) baking dish. Cook pasta in a saucepan of boiling, salted water, following packet directions, until just tender. Drain. Transfer to a bowl.
  • Step 2
    Meanwhile, place beans in a bowl. Cover with boiling water. Stand for 2 minutes. Drain. Refresh under cold water. Drain. Peel and discard skins.
  • Step 3
    Preheat grill on high. Melt butter in a saucepan over medium heat. Add onion. Cook, stirring, for 2 to 3 minutes or until softened. Add flour. Cook, stirring, for 1 to 2 minutes or until mixture bubbles. Gradually stir in milk and cream. Bring to the boil. Reduce heat to low. Cook, stirring, for 5 minutes or until mixture has thickened. Stir in capsicum and one-third of the cheese. Cook, stirring, for 2 minutes or until melted and smooth. Season with salt and pepper.
  • Step 4
    Add milk mixture, beans and salmon to pasta. Stir to combine. Transfer to prepared dish. Sprinkle with remaining cheese. Grill for 7 minutes or until golden. Stand for 5 minutes. Serve.

  • High fibre
  • Low carb


  • 3410 kj


  • 30g

    Fat Total

  • 16g

    Saturated Fat

  • 10g


  • 49g


  • 127mg


  • 577.95mg


  • 11g

    Carbs (sugar)

  • 82g

    Carbs (total)

All nutrition values are per serve


Super saver: Use pink salmon instead of red and save around $5.16

  • Author: Cathie Lonnie
  • Image credit: Rob Palmer
  • Publication: Super Food Ideas



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